Meal Prep Sunday- Avocado Stuffed Ceviche

Being from Ecuadorian roots, I grew up on a lot of ceviche dishes. There many different varieties which makes it perfect to customize it to your preference. Feel free to add in any of the optional ingredients to find your perfect mix!

Avocado Stuffed Ceviche

Ingredients:

16oz. jumbo shrimp, peeled and deveined

Â¼ C finely diced onion (red or white depending on preference)

Â¼ C chopped cilantro

1 small clove garlic, finely chopped

3 avocados

4 limes

4 lemons

Â½ t ground black pepper

Optional:
tomatoes

english cucumbers

jalapeÃ±os

red or green sweet peppers

corn kernels

orange juice

Directions:

1) Cut each shrimp into 3 to four pieces. Put shrimp pieces into large container.

2) Squeeze lemons and limes for juice. Should yield approximately 3 cups juice combined. (You can also use orange juice as a substitute!)

3) Pour juice over shrimp and make sure shrimp are submerged.

4) Leave shrimp overnight in fridge (approx. 8 hours). The acidity of the juice will cook the shrimp. If you prefer to cook the shrimp you can buy pre-cooked shrimp and continue at Step 5.